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Tan, rested and ready. (not really tan, but peeling)
It had been a while since my last real “vacation,” a real long while. So when Kitty’s boss suggested that she take off the week after July 4th, we jumped at the notion and — initially — planned to take the boys up to Chicago and eat at a bunch of great restaurants. At the…
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In the pit
My “day off” is Tuesday. Usually that means that I only work about 8 hours because I suffer from the hubris that I “need” to be there. I check on how the specials are progressing. I have breakfast with the managers. I drink coffee and feel like I’m helping. I ask leading questions like “You…
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More on the creative economy (Video 2)
This is the second video in a series about how the culinary world contributes to the Mississippi creative economy. Kudos to Damien Blaylock and Maris, West & Baker for making me look cool (or partially cool). http://youtu.be/qwrNojrL3qA
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Daddy, where do specials come from? (episode 1)
Well, when a chef and his ingredients really, really love each other… In this week’s installation of “The Evolution of a Special” we’ll take a journey across three time zones and nearly a year. Several months ago I traveled to LA with my chef-buddy Brian Cartenuto to eat at great places and have some meetings…
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Seeing “Chef”
I’ve seen the movie Chef twice now. I’ll probably see it again and will buy it when it comes out in digital format. My first viewing was a surprise gift from my sons, and the second trip was with some of my staff. To say that this film resonated with me is an understatement. It…
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